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    Home » Recipes » Snacks

    Punugulu recipe | Easy tea time snacks

    Updated on March 11, 2022 by Raks Anand 22 Comments / Jump to Recipe

    Punugulu is totally new to me, I have never tasted it before or even heard until Vj told about it.

    punugulu
    Punugulu

    Instant snack idea with all purpose flour

    I am so confused with punugulu and goli bajje, don’t know the difference, please someone who knows, enlighten me.

    My friend Sangeeta passed me this recipe that she took from her friend. The idea of using self raising flour was totally unique and have never heard that before.

    So I wanted to try it out immediately. Its very very easy to prepare. A fata-fat recipe, that you can whip up when you have surprise guests.

    punugulu recipe
    Instant punugulu

    You can make a lot of variations to this recipe which I have mentioned in the tips section.

    I know there are lots of variants when it comes to this recipe. People make it with dosa batter often I guess.

    I haven’t tried those versions but this one is really a quick and easy snack, that turns out delicious too.

    punugulu
    Punugulu

    Instructions

    1. In a mixing bowl, mix all the ingredients to make a batter. The batter should be thick not like a paste but you should be able to take the batter in your hands and transfer to oil. Just similar to vada batter.1-mix 
    2. Heat oil in kadai, once hot, use your hand or a small spoon to drop goose berry sized batter in oil. It will raise and puff up. 2-fry
    3. Turn and cook both sides until golden in colour. Drain in paper towel to get rid of excess oil.3-drain

    Crispy outside and soft inside snack, perfect as tea, coffee time snack. We had with coconut chutney.

    Recipe card

    punugulu
    Print Pin
    5 from 2 votes

    Punugulu recipe | Instant punugulu

    Punugulu, an instant version with all purpose flour or self rising flour that you can whip up within 20 minutes for your guests.
    Course Snack
    Cuisine Indian
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Servings 3 people
    Cup measurements

    Ingredients

    • ½ cup Self raising flour or all purpose flour + ½ teaspoon baking powder
    • 2 tablespoon Rice flour
    • 1 Green chilli chopped
    • 2 teaspoon Ginger finely chopped
    • 2 tablespoon Curd plain yogurt
    • Water as needed
    • Salt
    • Curry leaves - few
    Prevent your screen from going dark

    Instructions

    • In a mixing bowl, mix all the ingredients to make a batter.
      ½ cup Self raising flour, 2 tablespoon Rice flour, 1 Green chilli, 2 teaspoon Ginger, 2 tablespoon Curd, Water as needed, Curry leaves - few, Salt
    • The batter should be thick not like a paste but you should be able to take the batter in your hands and transfer to oil. Just similar to vada batter.
    • Heat oil in kadai, once hot, use your hand or a small spoon to drop goose berry sized batter in oil. It will raise and puff up.
    • Turn and cook both sides until golden in colour. Drain in paper towel to get rid of excess oil.

    Notes

    • Some times, as it gets cooked and raises, it wont turn other side when you try to turn. In that case try to keep it immersed in the oil with the help of ladle to ensure even cooking.
    • You can add onion to this recipe.
    • I used my hands to pour the batter in oil, you can use a small spoon too.
    • Make sure the batter is not too runny otherwise the shape will not be round.
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    Reader Interactions

    Comments

    1. Revathi Kaundinya

      January 20, 2015 at 4:02 pm

      This is a very popular snack of South Karnataka. Mainly in Mangalore, Udupi, etc...Very delicious, quick n easy recipe. Thnx for sharing this over here 🙂 🙂 🙂

      Reply
    2. దొప్పలపూడి

      January 20, 2015 at 4:21 pm

      What you posted here is Gole bajji or Mysore bonda. Punugulu/punukulu/puli bongaralu are made with left over idli dosa batter. They are sometimes made with unfermented batter too. Yes, Paniyaram, but deep fried.

      Reply
    3. దొప్పలపూడి

      January 20, 2015 at 4:22 pm

      This comment has been removed by the author.

      Reply
    4. Devi Mey

      January 20, 2015 at 4:37 pm

      Awesome! we call it kuzhi paniyaram and make it in the paniyaram kal... or fry it and call masala paniyaram... looks yumm!

      Reply
    5. vidya m

      January 20, 2015 at 6:26 pm

      Looks yummy,I have tasted Mangalore bonda prepared similarly.Will definitely try

      Reply
    6. Niloufer Riyaz

      January 20, 2015 at 6:42 pm

      A very easy snack.. best to have it hot in this winter

      Reply
    7. Janani

      January 21, 2015 at 12:55 am

      Hi Raji awesome recipe looks fluffy and soft...since u said v can enlighten u let me share my experience bat this recipe. I learned this from andhra Aunty and she said the main ingredient is rava that gives the perfect crunch. No need to add curd.perfect time is when the doss dough is sour or pulippu stage. It's usually served allam chutney( sweet and tangy ginger chutney) love it a lot. Hope this help.

      Reply
    8. Banggajam

      January 21, 2015 at 4:21 am

      I find it similar to Mysore Bonda.

      Reply
    9. Ramya Gokul

      January 21, 2015 at 5:03 am

      all ur recipes r awesome , trying ur recipes too

      Reply
    10. Durga Karthik.

      January 21, 2015 at 5:39 am

      The inside part is very attractive.

      Reply
    11. Sreedevi Sn

      January 21, 2015 at 10:40 am

      Hi this is managlore bajji, adding jeera and coconut pieces will give nice flavor and taste. Punnugulu is made from sour left over dosa and idly batter with onions

      Reply
    12. Sreya Chakraborty

      January 21, 2015 at 12:39 pm

      Looks delicious.. yummy. I love Punugulu though I am a Bengali. Thanks a lot for sharing the recipe. <3.

      Reply
    13. மன்சி (Munsi)

      January 21, 2015 at 2:51 pm

      The Mysore bondas (big ball) and punugulu (smaller ones) I tried had blackgram taste. and black pepper and coconut pieces are used in mysore Bonda while not in Punugulu. Punugulu is quite popular in an Andhra shop here 🙂 We love it.

      Reply
    14. மன்சி (Munsi)

      January 21, 2015 at 2:52 pm

      again, Kuzhipaniyaram is made of blackgram and rice.

      Reply
    15. Durga Karthik.

      February 04, 2015 at 6:36 am

      This is gole baje.i tried with gram flour instead of rice flour and allowed it to ferment for 5 hours.Very delicious..But for more crispiness we can add riceflour too.

      Reply
    16. jayashree venkat

      February 04, 2015 at 6:41 am

      Hello Rak's,
      Thanks for the quick eat recipe.I made this for my daughter snack box and your recipe is popular in her college friends circle.

      Reply
    17. Anonymous

      February 04, 2015 at 6:44 am

      Looks delicious...we call this goli bajje in Karnataka. What we call punugulu is made out of idli batter...all the same it looks delicious raks...love your pictures.

      Reply
    18. Santhosh Kumar

      February 18, 2015 at 5:37 am

      Wow delicious

      Reply
    19. Vidhya

      April 18, 2015 at 5:56 pm

      Hello Raks, i am from new jersey and have tried many of your receipes! Unfortunately this one turned to a disaster. I used a brand called great value self rising flour, the bonda started to fly out of the oil and was all over my kitchen. Gods grace for a second I had stepped aside and missed hitting my face. I am thinking the baking soda is the self rising flour as the culprit. Please for the safety of your followers remove this receipe.

      Reply
    20. Raks anand

      April 18, 2015 at 6:01 pm

      I understand your concern, but there could be a reason for your punugulu to burst. You might have made the batter too thick. Otherwise no way for this to get burst. If at all it had happened to me I would never published this recipe. Thanks for the feedback anyways, I will sure add this point to be safe.

      Reply
    21. Safina Mubarak

      March 16, 2016 at 6:01 am

      Thanks a lot again ..... for a wonderful easy receipe... I made this 3rd time today.... alhamdhulilah its super hit with my son..he loved it... and most of ur receipes are super good........ thanks for ur blog.

      Reply
    22. Rosa

      November 18, 2022 at 12:24 am

      I soaked it for an hour and we loved it!!

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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